Ricotta Stuffed Shells Recipe

This Ricotta Stuffed Shells recipe is creamy, comforting, easy to make ahead and freezer friendly! Perfect for freezer meal prep and busy weeknights.

Ingredients:

24 jumbo pasta shells

475 grams extra smooth Ricotta cheese about 2 cups

225 grams frozen spinach thawed and squeezed dry (about 1/2 cup)

1/3 cup + 2 tablespoons Parmesan cheese

1 egg divided

1 teaspoon salt

1/2 teaspoon parsley

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

pinch black pepper

2 1/2 cups marinara sauce

1 cup shredded mozzarella cheese

Instructions:

Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.

Stir together the Ricotta, spinach, 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.

Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.

Preheat the oven to 350 degrees F.

Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.

Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.